CHAPTER XVIII 

 DRYING BANANAS FOR FLOUR AND FIGS 



THE manufacture of flour and figs from bananas is an 

 industry which is already becoming important in Jamaica, 

 and is carried on to some extent in several other banana - 

 producing countries. It is necessary therefore for each 

 individual manufacturer to consider the principles and the 

 various methods of drying which have been in use for 

 other fruits and for different materials, in order to decide 

 on that system which is most appropriate for his own use. 

 Drying in Sun. The object of drying any material is 

 to prevent deterioration by fungous growth, which can 

 only do its destructive work in the presence of moisture. 

 The simplest and most natural form of drying fruit, cocoa, 

 coffee, &c., is that made use of in all parts of the world, 

 namely, to expose them to the action of the sun and air. 

 In cloudy weather and at night the material is put under 

 cover to prevent a deposit of moisture by dew or rain. 

 Small lots can be carried to cover, but where large amounts 

 are dealt with, this is not convenient. Cocoa in bulk is 

 often dried on wooden platforms, arranged one above the 

 other on rails, so that they can be run out from under a 

 roof, free from one another, and easily put back when 

 necessary. Coffee and pimento are also dried occasionally 

 in this way, but more often on large cement platforms, 

 on which the berries are spread in thin layers, and from 

 which they can be pushed by a rake-like wooden tool into 

 air-tight huts at the sides of the platform. Fruit is often 

 dried on a small scale in boxes or frames covered with 

 glass, raised on posts above the ground, and provided with 



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